This week's meal includes Tomato and Corn Quiche, Garlic Roasted Potatoes with VK Herb Dip, and Peach Crisp. At the beginning of the summer, I made a quiche inspired by a lunch I had in Montbrison, France. It was so popular I decided to make it a trio of quiches for my summer vegetarian meals. This final quiche of the season is a Tomato and Corn Quiche. I like to think of it as an Iowa quiche!

The Tomato and Corn Quiche is a simple, delicious quiche. The crust is flakey and tender. The filling is a creamy custard with Iowa tomatoes, Iowa Corn, goat cheese, and fresh thyme. It tastes like Iowa summers.

The Garlic Roasted Potatoes are small buttery potatoes roasted in olive oil, fresh garlic, kosher salt, and freshly ground black pepper until golden brown and crisp. They are simple and delicious. I serve them with VK Herb Dip. It's greek yogurt, dill, chives, parsley, and lemon juice. It's the perfect accompaniment with the Garlic Roasted Potatoes.

The Peach Crisp is made with fresh Missouri peaches. Peaches are my all-time favorite food. To me, there is nothing better than a perfectly ripe peach. I top the Missouri peaches with butter, flour, brown sugar, oats, and cinnamon. I recommend picking up some vanilla ice cream on the way home!

I hope you enjoy this week's meal as much as I do! Next week's meal includes Focaccia BLT, Cantaloupe and Fresh Mozzarella Salad, and Funfetti Cupcakes!